Macarons

1. Sift the almond flour with the icing sugar twice to remove lumps, discarding any coarse pieces left in the sieve so the shells stay smooth.
2. Whisk the room-temperature egg whites with a pinch of salt to soft peaks, then add the caster sugar a spoonful at a time and beat to a stiff, glossy meringue, adding the colouring near the end.
3. Fold the dry mixture into the meringue and continue working it until the batter flows in a thick ribbon that slowly disappears back into the surface within about 15 seconds.
4. Pipe 3 cm rounds onto parchment-lined trays, rap the trays firmly on the counter to release air bubbles, and rest at room temperature for 30 to 45 minutes until a skin forms and the tops are dry to the touch.
5. Bake one tray at a time at 150°C for 13 to 15 minutes until the shells lift cleanly from the paper with set feet, then cool completely before removing.
6. For the ganache, heat the cream until steaming, pour it over the chopped chocolate, let it sit one minute, then stir smooth and beat in the soft butter; chill until pipeable.
7. Match the shells by size, pipe a button of ganache onto the flat side of one, sandwich with its partner, and rest the filled macarons in the fridge for 24 hours so the centres mature.

You'll use: Oven · Whisk · Steamer